Rachael Ray is my home girl. I love her recipes, and one of my favorites is Chicken Under a Brick.
Even though the recipe has multiple heat elements in it, it isn’t outright spice. It all just adds great flavor to the chicken, with a touch of heat in the background.
30-Minute Hot Pepper Chicken Under a Brick (THM S)
- 2-3lbs thin sliced chicken breasts
- 1 Tsp dijon mustard
- 1 Tsp EVOO
- 1-2 pinches red pepper flakes
- salt and pepper
- whole or sliced pepperocini or banana peppers (Rach makes hers with banana peppers. I hate those. I use pepperocini, and it’s wonderful!)
Combine dijon, EVOO, and red pepper in a small bowl and slather it over the chicken breasts. Season the chicken on both sides with salt and pepper.
Place chicken on the hot grill, cover with foil, and set a few skillets on top of it. I used my cast iron, which has enough weight on its own. If you have lighter skillets, weigh them down with a few heavy jars or cans. Trust me, you WANT that caramelization. Grill about 4-5 minutes on side 1. Remove the skillets (CAREFULLY – they will get hot), flip, and replace skillets to grill on side 2. When the chicken is ready, take it off the grill and add a little of the pickled pepperocini juice over the top, and throw on some sliced pepperocini.
Make yourself a Big Salad. You know the one.
Mine was “Greek style” with a big bed of mixed greens (romaine, red and green leaf lettuce) with thinly sliced red onion, orange bell pepper, radishes, cucumbers, tomatoes, kalamata olives, pepperocini, and a touch of parmesan.
Then whisk together a quick vinaigrette – juice of 1 lemon, 1 Tsp EVOO, salt and pepper. Pour it over the Big Salad, and toss to coat.
Easy peasy lemon squeezy!